Whole Wheat Graham Cracker Crust
Whole Wheat Graham Cracker Crust
This dough combines the healthy grains of whole wheat flour with a little sweetness and texture from good-for-you grahams. While the crackers are gluten-free, the pizza dough is not, but you can use a gluten-free crust mix and violá—a completely gluten-free pizza!
Ingredients
Directions
In a large bowl, dissolve the yeast in 1 cup of warm water. Stir in ½ cup of the all-purpose flour. Cover and let stand for 30 minutes.
Add the remaining ½ cup of warm water and salt and Colavita Extra Virgin Olive Oil. Slowly begin to mix in the remaining flours and graham cracker crumbs.
When all of the flour is incorporated, knead the dough until it is smooth. This may take about 10 minutes.
Dust the dough lightly with flour and place in a bowl. Cover with a cloth (not terry cloth) to rise for 1 hour.
After the hour, the dough should have doubled in size. Punch down the dough and divide into 4-5 parts. Form each part into a smooth ball and it let rise, covered on a floured board for 30 minutes.
At this point, you can stretch out the dough balls into pizza rounds. Place the dough on a floured surface and press from the inside out in a circular motion. You can stretch the dough as thin as you like, but be careful not to break it. If you do break it, you can pinch it back together with your fingers.
ALWAYS heat the oven to 500 degrees for 30 minutes with a pizza stone in the top third of the oven. The pizza stone needs to be hot in order for the heat to best transfer to the bottom of the dough. So don’t skip this heating process. You can use a baking sheet if you don’t have a pizza stone. No need to pre-heat the baking sheet.
The dough should be topped while on a pizza peel that has been dusted with either cornmeal or semolina flour for easy peel-to-stone transfer.
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Ingredients
Directions
In a large bowl, dissolve the yeast in 1 cup of warm water. Stir in ½ cup of the all-purpose flour. Cover and let stand for 30 minutes.
Add the remaining ½ cup of warm water and salt and Colavita Extra Virgin Olive Oil. Slowly begin to mix in the remaining flours and graham cracker crumbs.
When all of the flour is incorporated, knead the dough until it is smooth. This may take about 10 minutes.
Dust the dough lightly with flour and place in a bowl. Cover with a cloth (not terry cloth) to rise for 1 hour.
After the hour, the dough should have doubled in size. Punch down the dough and divide into 4-5 parts. Form each part into a smooth ball and it let rise, covered on a floured board for 30 minutes.
At this point, you can stretch out the dough balls into pizza rounds. Place the dough on a floured surface and press from the inside out in a circular motion. You can stretch the dough as thin as you like, but be careful not to break it. If you do break it, you can pinch it back together with your fingers.
ALWAYS heat the oven to 500 degrees for 30 minutes with a pizza stone in the top third of the oven. The pizza stone needs to be hot in order for the heat to best transfer to the bottom of the dough. So don’t skip this heating process. You can use a baking sheet if you don’t have a pizza stone. No need to pre-heat the baking sheet.
The dough should be topped while on a pizza peel that has been dusted with either cornmeal or semolina flour for easy peel-to-stone transfer.
